Cream Cheese Beef Stroganoff
Chuck stroganoff finished with softened cream cheese and a little sour cream for a thick sauce that clings to egg noodles.
Cream Cheese Beef Stroganoff
Course: Main CourseDifficulty: Easy6
servings20
minutes8
hoursChuck stroganoff finished with softened cream cheese and a little sour cream for a thick sauce that clings to egg noodles.
Ingredients
2 1/2 lb boneless chuck roast, cut into 1-inch strips
1 large yellow onion, sliced
3 garlic cloves, minced
2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp onion powder
1 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
1 lb cremini mushrooms, sliced
8 oz cream cheese, cubed and softened
1/2 cup sour cream, at room temperature
12 oz egg noodles
2 tbsp chopped parsley
Directions
- Season the chuck with salt and pepper and brown it in a hot skillet in two batches.
- Place the onion and garlic in the slow cooker with the beef on top.
- Whisk the broth, Worcestershire, tomato paste, onion powder and paprika and pour over the beef.
- Cover and cook on LOW for 8 hours, or HIGH for 4 hours.
- Add the mushrooms with 2 to 3 hours left on LOW.
- Cube the cream cheese and let it soften at room temperature while the beef cooks.
- Check the beef with a probe. It should read 195 to 205°F in the thickest strip.
- Switch the cooker off and wait for the bubbling to stop, about 10 minutes.
- Stir the softened cream cheese into the sauce a few cubes at a time until smooth, then stir in the sour cream.
- Serve over noodles cooked separately and finish with parsley.
Notes
- Cold cream cheese stays in lumps, so soften it fully. Skip the sour cream if you want a pure cream cheese finish. The sauce thickens in the fridge, so thin it with broth when you reheat to 165°F.
Why cream cheese gives a thick clingy sauce
Cream cheese is stable, so it resists splitting better than sour cream alone. It melts into a thick sauce that coats every noodle. The little sour cream at the end adds tang so it does not taste flat.
Chuck is the right cut here. It stays soft through a long cook.
Softening, swapping, serving
Set the cream cheese out well before you need it. A cold block will leave lumps that never fully melt. Neufchatel can replace the full-fat kind, though the sauce will be slightly thinner.
Serve with egg noodles and a green vegetable such as peas or green beans. Do not use whipped cream cheese from a tub. It is too airy and loose.
Storing it
Refrigerate for up to 3 days. The sauce firms up when cold, so thin it with broth as you warm it over low heat.
Dumping the cream cheese in all at once is the usual mistake. Add a few cubes at a time and stir until each melts.
Cream Cheese Beef Stroganoff at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 15, led by boneless chuck roast, yellow onion, garlic cloves, beef broth
Tips for Cream Cheese Beef Stroganoff
Cold cream cheese stays in lumps, so soften it fully. Skip the sour cream if you want a pure cream cheese finish. The sauce thickens in the fridge, so thin it with broth when you reheat to 165°F.
Cream Cheese Beef Stroganoff FAQ
How long does Cream Cheese Beef Stroganoff take?
Cream Cheese Beef Stroganoff takes 8 hours of cooking after 20 minutes of prep.
How many people does Cream Cheese Beef Stroganoff serve?
This recipe makes 6 servings.
What do I need to make Cream Cheese Beef Stroganoff?
15 ingredients, led by boneless chuck roast, yellow onion, garlic cloves, beef broth. Amounts are in the recipe card above.
